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Osso Buco

This recipe is from episode 25 of Good Chef Bad Chef series 3.


  • ¼ cup olive oil

  • 2kg veal shin, cut crosswise into 5 cm slices

  • 100g butter

  • 4 anchovies

  • 10 garlic cloves, crushed

  • 2 onions, diced

  • 1 carrot, sliced

  • 2 sticks celery, sliced

  • 200g olives, pitted

  • 50g capers

  • 2 bay leaves

  • 1 cup red wine

  • 1 cup port

  • 1 litre tomato passata

  • salt

  • freshly ground black pepper

  • 1 cup basil leaves

  • Gremolata (optional):

  • zest of 1 lemon

  • 2 tbsp chopped parsley

  • garlic clove, finely chopped

  • (optional)


  • 1.

    Preheat the oven to 160°C.

  • 2.

    Heat the oil in a heavy-based casserole dish and brown the veal pieces.

  • 3.

    Transfer the browned veal to a plate and keep warm.

  • 4.

    Add the butter to the casserole and when it starts to sizzle add the anchovies, garlic and onion.

  • 5.

    Sauté over a medium heat until the anchovies begin to melt.

  • 6.

    Add the carrot and celery and sweat for about 5 min until they begin to soften.

  • 7.

    Add the olives, capers and bay leaves to the casserole then pour in the wine, port and tomato passata.

  • 8.

    Season with salt and pepper and stir in half the basil leaves.

  • 9.

    Bring to the boil then lower the temperature to a simmer.

  • 10.

    Cover the casserole and transfer to the oven for 1½ hours, or until the meat is meltingly tender.

  • 11.

    Check the casserole from time to make sure that the meat is always covered with sauce.

  • 12.

    Once the veal is cooked, remove the casserole from the oven.

  • 13.

    If the sauce is too thin, remove the lid from the casserole and boil vigorously on the stovetop for 5 – 10 min until reduced.

  • 14.

    Mix together the gremolata ingredients and scatter onto the osso buco just before serving.

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